In-Depth Explanation
Fermentation is arguably the most important process in gourmet food production. Without it, there would be no cheese, wine, bread, chocolate, coffee, soy sauce, or vinegar. Lactic acid fermentation gives cheese and salami their tangy flavors. Alcoholic fermentation produces wine and beer. Acetic acid fermentation creates vinegar. Even chocolate and coffee rely on fermentation of the raw beans to develop their characteristic flavors. The fermentation revolution of the past decade has brought renewed interest in traditional fermented foods like kimchi, kombucha, miso, and naturally leavened breads.
Related Terms
Balsamic Vinegar (Traditional)
Aceto Balsamico Tradizionale is produced exclusively in Modena or Reggio Emilia, Italy, from cooked grape must aged a minimum of 12 years in progressively smaller barrels of different woods. It is thick, complex, and sweet-tart.
Curing
The process of preserving food (usually meat or fish) through salt, sugar, nitrates, or smoking. Curing draws out moisture, inhibits bacterial growth, and develops concentrated flavors and firm textures.
Miso
A traditional Japanese seasoning paste made by fermenting soybeans with salt and koji (a fungus). Varieties range from mild white (shiro) miso to robust red (aka) miso. Used in soups, marinades, dressings, and glazes.